Here is an original recipe from Tribeca Grill that’s perfect for Summer. It’s healthy and delicious.
Gazpacho is the ultimate Summer soup, since it is enjoyed when Tomatoes are at their plumpest and sweetest and peppers and cucumbers are at their most crisp. It’s like drinking in the vitality and most refreshing ingredients of summertime. If you can’t enjoy it at Tribeca Grill this summer, the next best place is at home.
Here is an original recipe from Tribeca Grill that’s perfect for Summer. It’s healthy and delicious:
Gazpacho with Lobster (serves 6)
*2 red bell peppers, well washed, cored, seeded, and chopped
*2 large, very ripe beefsteak tomatoes, peeled, cored, seeded, and chopped
*1 large cucumber, peeled and chopped
*1 large red onion, peeled and chopped
*1/4 cup minced fresh cilantro leaves
*6 cups tomato juice
*1/2 cup red wine vinegar
*1 teaspoon sriracha
*coarse salt and freshly ground pepper to taste
*1 cup finely diced red bell pepper
*1 cup finely diced cucumber
*1/2 cup finely diced red onion
*1/2 cup finely diced carrots
*1/2 cup finely diced yellow bell pepper
*2 tablespoons fresh lime juice
*1 ½ cups chopped lobster meat (Alternative garnishes to lobster include cooked shrimp, crab, or scallops)
- Combine the chopped bell peppers, tomatoes, cucumber, and onion with the 2 tablespoons of the cilantro fitted with the metal blade. Process to a smooth puree. Add the tomato juice, vinegar, and sriracha and process to blend. Season to taste with salt and pepper and pour into a container.
- Add the diced red bell pepper, cucumber, onion, carrots, and yellow bell pepper to the puree. Stir in the lime juice. Cover and refrigerate for at least one hour to chill thoroughly.
- When ready to serve, stir in the remaining 2 tablespoons of cilantro. Taste and adjust the seasoning with salt and pepper. Pour equal portions into each of six shallow soup bowls. Garnish the center with lobster (or cooked shrimp, crab, or scallops) and serve well chilled.